Preheat oven to 425
In the bowl of large food processor fitted with metal blade, process the flour 1 cup of the sugar baking powder and salt for about 30 seconds Cut the butter into; 1/2 inch cubes and add it to the flour mixture Pulse about 15 times until the butter flour mixture is crumble with the food processor running slowly add 1/2 cup butter milk the the feed tube Stop the processor as soon as the batter has been added If the dough has begun to stick together in a blll remove it If not add more buttermilk 1 T at a time and pulse until the dough begins to clump up and form a ball.
Place the dough on a lightly flolured flat surface Use you hand to pat the dough in t a 1/4 in thick rectangle about 12 inches by 10 inches Spread a thin layer of jam lengthwise over half the dough and arrange the peach slices in a singlelayer on top of the jam Fold the plain dough over the peaches to make a 12 inches by 5 inch rectangle with the jam and peaches folded inside Cut the dough into 8 triangles and sprinkle the scones tops with 1/4 cup of sugar
Bake on an ungreased baking sheet for 10 to 15 minutes unti the scones are a light golden brown. Serve warm or at room temperature
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (2513g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 6630 | ||
Calories from Fat: 2566 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 285.1g | 380 % | |
Saturated Fat 180.4g | 902 % | |
Monounsaturated Fat 74.2g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 771.9mg | 238 % | |
Sodium 70866.7mg | 2444 % | |
Potassium 1680.4mg | 44 % | |
Total Carbohydrate 1024.1g | 301 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 1022.9g | ||
Protein 35.8g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6630
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